Directions:

SPONGE STARTER: In a mixing bowl, dissolve the yeast in the water. Add flours and mix for 5 minutes on slow speed with a dough hook. Let rise for one hour.

LOAF: In a bowl, dissolve the yeast in lukewarm water. Add the apple cider, egg, salt, flours, and sponge starter and mix the dough 6 to 8 minutes on medium speed until fully developed.

Add the walnuts, cranberries and orange zest and mix on slow speed until fully incorporated. Let the dough rise to double in volume, then punch it down and divide the dough into 2 even pieces.

Preheat the oven to 400º F.

Form each piece of dough into a greased loaf pan. Let the dough rise to its maximum volume, about double in size. Place the loaves in the preheated oven and bake until golden brown and a good crust is formed, approximately 25 minutes. Remove from the pans and let cool on a rack.